Baked Meatballs & Veggie Goulash

• Meanwhile, finely chop garlic and herbs. Cut tomato (see ingredients) and onion into wedges. Thinly slice carrot into half-moons. • In a medium bowl, combine beef mince, garlic, herbs (reserve a pinch for garnish!), Berbere seasoning and some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. • Using damp hands, take a heaped spoonful of beef mixture and shape into a small meatball (4-5 per person). • Transfer meatballs to a baking dish and drizzle with olive oil. Toss to coat, then bake until browned, 10-15 minutes.

• While the meatballs are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot and onion until softened, 4-5 minutes. • Add tomato and cook until softened, 2 minutes. • Add tomato paste and the plain flour and cook until fragrant, 1-2 minutes. • Add the brown sugar, beef-style stock powder and the water and stir to combine. Season with pepper.

• Remove meatballs from oven, then transfer veggie goulash to the baking dish. • Turn meatballs to coat in sauce, then bake until sauce is slightly thickened, a further 8-10 minutes.

• When meatballs are done, remove from oven, then stir through baby spinach leaves.